Description
Indulge in rich flavors from white chocolate and fresh strawberries, topped with creamy frosting. These cupcakes are perfect for any occasion!
Ingredients
Scale
- For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (120ml) whole milk, at room temperature
- ¼ cup (60ml) sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (130g) white chocolate chips
- 1 cup (150g) chopped fresh strawberries
- For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- Additional chopped strawberries and white chocolate chips for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, whole milk, sour cream, eggs, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the white chocolate chips and chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, then mix in the vanilla extract and pinch of salt. Beat until light and fluffy.
- Frost the cooled cupcakes and garnish with additional chopped strawberries and white chocolate chips.
Notes
- Let the cupcakes cool fully before frosting.
- Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg